Bbq Tofu A Vegan Recipe Youll Love Food

BBQ TOFU: A VEGAN RECIPE YOU'LL LOVE

Steps:

• Press your extra firm tofu in a tofu press for 15 minutes. If you don't own a press, wrap your tofu blocks in clean, dry kitchen towels. Place the blocks between two cutting boards and place something heavy on top. Wait 2-3 hours and then remove the towels.
• Slice the tofu into six 1-inch thick blocks.
• Mix all of your sauce ingredients in a medium-sized bowl.
• Place the tofu pieces in a shallow baking dish. Add in ¾ cup of your barbecue sauce. Keep the rest of your sauce for brushing on the tofu during and after grilling time.
• Using a pastry brush, evenly coat the tofu pieces with the sauce.
• Allow the tofu to marinate in the BBQ sauce for 30 minutes.
• Preheat the grill to medium heat. Oil the grates with vegetable oil.
• Place your tofu on the oiled grates. Grill for 6-7 minutes per side, brushing the tofu on BBQ with the leftover sauce periodically.
• Brush the grilled tofu with one final coat of the barbecue sauce. Serve warm, straight from the grill.

BAKED BBQ TOFU (VEGAN)

Steps:

• SAUCE: In a large fry pan over medium heat, heat oil and saute onion and garlic until translucent.
• Add mustard seeds, salt, parsley and paprika and simmer for 5 minutes.
• Add remaining sauce ingredients, bring to a boil, then reduce heat and simmer on low for 30 minutes.
• Remove from heat and let cool, then puree in blender until smooth.
• Use immediately, or store in refrigerator for up to a week.
• Preheat oven to 425 degrees.
• TOFU: Cut the tofu into 3/4" thick slices.
• Dip the slices in the BBQ sauce to coat.
• Arrange the tofu slices in single layer in oiled casserole dish.
• Bake for about 25 minutes or until sauce has baked into the tofu.
• Transfer to serving platter and garnish with green onions or fresh chives.

VEGAN BBQ TERIYAKI TOFU

Steps:

• Mix the soy sauce, soft brown sugar, ginger and mirin with 1 tsp sesame oil and brush it all over the slices of tofu. Put them in a large, shallow dish and pour over any leftover marinade. Chill for at least 1 hr.
• Heat the barbecue until the coals are glowing white, or heat a griddle pan. Mix the remaining sesame oil with the rapeseed oil and brush the courgette slices and broccoli. Barbecue (or griddle) them over the coals for 7-10 mins or until they are tender and then set aside and keep warm.
• Barbecue the tofu slices on both sides over the coals for 5 mins (or use the griddle) until they turn brown and go crisp at the edges. Serve the tofu on a bed of the veg with the remaining marinade and scatter over the sesame seeds.

BARBECUE TOFU

Steps:

• Rinse and pat the tofu dry, then slice it horizontally into 5 long rectangular slabs. Wrap in a dishtowel and press GENTLY all over to remove excess moisture.
• Stack up the tofu slabs again and slice them in half diagonally so you now have 10 triangular slabs. NOTE: If you are planning to grill them, you may want to leave the tofu in rectangles and slice them in half last thing, so they'll be easier to flip on the barbecue.
• Mix all other ingredients together and pour into a 9-by-13 baking dish. Spread the tofu slabs in the dish and turn them carefully, using a basting brush to make sure all sides are coated with sauce.
• Let rest for 15 minutes. NOTE: If time permits, you can prepare this a few hours early (even the night before) and let it marinate for stronger flavor.
• Bake for 20 minutes at 350°F, turning halfway through.
• If grilling, it's basically the same as anything else, but you have to be more careful about burning tofu than meat! Just grill till it reaches your desired done-ness (my crazy family likes it burned), basting occasionally with leftover sauce.
• Serve with baked potatoes, fries, steamed/grilled veg, salad -- endless possibilities! Leftovers taste GREAT crumbled in a sandwich with a little mayonnaise (or vegan version :-)!